Classic Chewy Oatmeal Chocolate Chunk and Ginger Cookies

I’m trying to step outside of my kitchen box. On my cooking to-do list I have things like faux ‘meat’balls made with lentils and ricotta (bear with me), an easy cassoulet (is that possible?), pad thai (at home, from scratch, not in a takeout container), and fresh spring rolls (can we put bacon in them, too?).

These cookies, with old-fashioned oats and loads of brown sugar are decidedly inside my kitchen box. They’re a classic… and I don’t have to buy a brand new jar fish sauce to make them. With new kitchen adventures, I need some classic comforts of the chewy and chocolate-studded variety.

I don’t reaaaallllyyyy neeeeeedddd to bake this cookie dough. I could just eat it as-is and really I’d be saving money on my gas bill and mostly saving the planet in a really important way, so I’ll just eat all this dough, like… right now… hiding in the pantry.

But if you do decide to bake them, which you should , because that’s the point of most cookies… the reuse is a thick, soft and chewy, chocolate-studded and slightly spiced cookie of supreme comfort and success.

Strong and true words.

This recipe is adapted slightly from Deb of Smitten Kitchen. I like that it’s a small batch recipe that makes about 2 dozen small cookies and 1 dozen larger cookies. According to your cookie thickness preferences the dough can be refrigerated for different lengths of time, all detailed in the recipe. A classic recipe, with a twist, and they’re all yours.

Instructions

In the bowl of an electric stand mixer fitted with a paddle attachment (or in large bowl using electric hand beaters) cream together butter and sugar until light and fluffy, about 3 to 5 minutes.

Stop the mixer and scrape down the sides of the bowl. Add the egg and beat for 1 minute, until well incorporated.

In a small bowl whisk together flour, baking soda, cinnamon, salt, and nutmeg. Add the dry ingredients all at once to the butter mixture and beat until just incorporated. Use a spatula to incorporate the pats, chocolate, and ginger until thoroughly combined.

Now you can do what you’d like with the dough. Scoop immediately onto a parchment lined baking sheet and baking right away (this will create a more flat cookie). Scoop onto a parchment lined baking sheet and refrigerate for 30 minutes before baking (this will create a slightly thicker cookie). Scoop all of the dough onto a piece of waxed paper and refrigerate overnight and scoop and bake the following day. Lastly, dough balls can be scooped onto a parchment lined baking sheet, frozen solid, and kept stored in a freezer-safe bake. Bake from frozen (adding 2 or 3 minutes to the baking time) for thick cookies.

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Bake cookies for 12-14 minutes until golden brown and cooked through. Place on a wire rack to cool. Store in an airtight container at room temperature for as long as they’ll last. It won’t be long.

These cookies will be on my agenda to make today. I have to say, I am looking forward to you tying those “out of the box” recipes you mentioned. I am always on the lookout for new spins on old ideas Lentils and ricotta in meatball form …yum and spring rolls with the possibility of bacon…double yum.

Also, the lentil + ricotta ‘meat’ball thing is SO good. Make sure you’re using the recipe from Jennifer Perillo, though. I made them for a dinner party and not a single dude thought they were vegetarian!!! Her book is ‘In Jennie’s Kitchen,’ and I love love love it. xo

I love it when you step outside your kitchen box! Your savory recipes are some of my favorites. I also love it when you come up with something really unexpected and run with it. One of my favorites is your Israeli couscous, blueberry, pecan salad.